Learning Coffee

The collection offers thoughtfully curated selections encompassing single origin, high-altitude, and specialty master blends from around the world.

Four distinct levels of roasting are available across five enjoyable palates.

Choose your selections to complement your preferred brew method, the menu at-hand and, or the ambiance of the time.

Blends and Origins

High-Altitude

High-altitude selections showcase nuanced complexities and delicate presentations.

Single Origin

The purest expression of a region offers a distinct experience for the adventurer.

Master Blend

Masterfully blended varietals showcase the expressive and structured craft of roasting.

Roasting Profiles

Light

Complimentary for early morning treats and breakfast plates.

Medium

Everyday enjoyment suitable for light lunching and snacking affairs.

Dark

Ideal for evening desserts and tasting plates.

Intenso

The darkest roasts to satisfy the highest demands.

Character

Low Acidity

Enjoyable alone and with denser mealtimes and bolder or richer coffee treats.

Balanced

Great alone as a neutral coffee experience and with a wide variety of meals and coffee treats.

Sparkling

Recommended for brighter, energetic coffee experiences and lighter meals.

Decaffeinated

All of the beloved flavor of coffee absent the experience of caffeine.

Varietals

Bourbon

A foundational specialty Arabica parent known for deep buttery sweetness and complex flavors. It is one of the two main "ancestors" of most modern coffee varieties.

  • Guatemala: In volcanic soil, it produces a complex, floral aroma with a bright, "sparkling" acidity.

  • México: Prized for a refined chocolate structure, mild citrus acidity, and a crisp, clean finish.

  • Brasil: Often used in natural processing to highlight a heavy, syrupy mouthfeel and intense caramel sweetness.

Castillo

Developed for high resistance and sustainability, this varietal has become a staple of the specialty world for its reliability and surprisingly high cup quality.

  • Colombia: Known for a smooth, creamy body with notes of red berries, cocoa, and a refreshing, clean acidity.

Catigua

A modern hybrid created by crossing Yellow Catuaí and Híbrido de Timor. It is prized for its vigor and its ability to produce a high-scoring cup.

  • Brasil: Exhibits a "syrupy" mouthfeel with deep chocolate and toasted caramel notes; it is often a standout in natural-processed lots.

Catuaí

A hardy, high-yielding cross between Mundo Novo and Caturra designed to withstand the elements while maintaining high sugar content.

  • Brasil: Celebrated for its ability to absorb the honey-like sweetness of "natural" processing, resulting in a creamy mouthfeel and notes of toasted nuts.

Catucaí

A resilient cross between Icatu and Catuaí. It is highly regarded for its consistency and is a favorite among farmers for its robust growth.

  • Brasil: Produces a very smooth, low-acid cup with high sucrose content, making it an essential component for rich, reliable house blends.

Caturra

A natural mutation of Bourbon known for its "dwarf" size, which allows for denser planting and more concentrated flavor development in the cherry.

  • Colombia: Produces a bright, citrusy cup with a lighter body and a very crisp, refreshing finish.

  • Guatemala: Develops a complex profile with pronounced malic acidity (apple-like) and a deep chocolatey sweetness.

Colombia

A successful hybrid developed specifically to thrive in the varied microclimates of its namesake country. It is a robust plant that produces a very "classic" coffee profile.

  • Colombia: Celebrated for its balance—medium-bodied with hints of caramel, nuts, and a soft, approachable fruit acidity.

Ethiopian Heirlooms

A collective term for the thousands of wild or naturally occurring varieties native to the birthplace of coffee. Their genetic diversity offers flavors found nowhere else on Earth.

  • Ethiopia: World-renowned for "tea-like" elegance, featuring intense floral aromatics (like jasmine) and bright, citrusy acidity (like lemon or bergamot).

Java Toraja

While "Java" is a broad varietal group, the Toraja designation refers to heritage seeds grown in the specific highland terroir of Sulawesi.

  • Indonesia: Famous for a heavy, syrupy body and very low acidity. It offers a deep, earthy complexity with notes of dark chocolate and subtle spice.

Mundo Novo

A natural hybrid of Bourbon and Sumatra discovered in the 1940s. It is a powerhouse varietal known for producing high volumes of high-quality coffee.

  • Brasil: The backbone of the Brasilian specialty industry, loved for its heavy body, rich chocolate-forward profile, and natural sweetness.

Topázio

A cross between Mundo Novo and Yellow Catuaí. It is named after the Topaz gemstone because of the vibrant yellow color of its ripe cherries.

  • Brasil: Known for exceptional sweetness and a very clean, mild profile. It is often responsible for the "honey" and "summer fruit" notes in premium blends.

Typica

The original "noble" coffee variety from which most other Arabica coffees descend. It is legendary for its quality and elegance in the cup.

  • México: Characterized by a light-to-medium body and sophisticated sweetness. It offers an incredibly clean cup with subtle floral nuances.

  • Guatemala: Highly elegant and sweet, often showcasing notes of milk chocolate and a very smooth, velvet-like mouthfeel.

  • Colombia: Often adds a refined, floral layer to Colombian blends, elevating the overall acidity and clarity.